Simple zucchini pasta sauce with Parmesan and basil
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Zucchini pasta sauce with egg and basil
When the zucchini glut hits, we make this a couple of times a week. Light, fragrant and satisfying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Cuisine: Italian
- Diet: Gluten-Free, Vegetarian
Ingredients
- 8 small zucchini (about 750 g / 1½ lb)
- Olive oil
- Salt and pepper
- 1 egg
- About 10 basil leaves
- Plenty of grated Parmesan (about 200 g / 2 cups)
- Pasta (see notes for quantities)
Instructions
- Cut the zucchini into thin rounds, about 2 mm (1/16 in).
- Beat the egg and set aside.
- Heat a good swirl of olive oil in a heavy-bottomed frying pan and sauté the zucchini over high heat, seasoning with salt and pepper, until some are very brown (almost burnt!).
- Add the egg and turn off the heat, stirring so the egg cooks but stays moist.
- Tear in the basil leaves.
- Cook the pasta in plenty of boiling water, salted just before you add the pasta, until al dente (a good minute or two less than the package says).
- In a warmed bowl, toss the pasta with the sauce, a good swirl of raw olive oil and a little cooking water if needed. Add grated Parmesan now or at the table.
Notes
Pasta quantities are very personal, but for a light sauce like this one, allow 80–100 g (3–3½ oz) per person as a first course, or 160–180 g (6 oz) as a main course.
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